Ris De Veau & Ravioli De Homard Recipe

Soak the Sweetbreads

Soak the veal sweetbreads in milk overnight in the refrigerator.

Blanch the Sweetbreads

Bring a pot of salted water to a boil, add the sweetbreads, and cook for about 3 minutes. Remove and plunge into ice water to stop cooking.

Sauté

In a pan, melt butter and add chopped shallots, sauté until translucent. Add the sweetbreads, season with salt and pepper, and sauté until golden brown.

Make the Dough

Combine pasta flour and eggs in a bowl, knead until smooth, wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

Chop lobster meat and mix with olive oil and a pinch of salt.

Form the Ravioli

Roll out the dough thinly, cut into circles, place lobster filling in the center, fold over and seal the edges.

Cook the Ravioli

Boil the ravioli in salted water for 3-4 minutes until they float. Drain and set aside.

Cook the Cauliflower

Boil cauliflower florets in salted water until tender, about 10 minutes. Drain.

Blend

Blend the cauliflower with heavy cream and butter until smooth. Season with salt.

Sauté the Vegetables

In a pot, sauté chopped carrot, celery, and onion until softened.

Add Lobster Shells

Add lobster shells to the pot with tomato paste, stir and cook for a few minutes.

Simmer the Bisque

Add white wine and fish stock, simmer for 30 minutes. Blend and strain the bisque, then stir in heavy cream and season.